______,Pour caramel into six 3/4-cup ramekins; tilt to coat bottom and a little up sides. Place ramekins in a roasting pan.,Place coconut milk and cream in a medium saucepan on medium heat. Stir until mixture comes to boil. Remove from heat.,Whisk eggs and brown sugar in a large bowl. Gradually whisk in hot cream mixture. Carefully pour custard over caramel in ramekins. Pour enough hot water into roasting pan to come halfway up sides of ramekins.,Bake for 35-40 mins or until centers are firm. Remove ramekins from water and cool on a wire rack. Refrigerate until set.,To serve, run a spatula around side of ramekin; invert custards onto plates. Garnish with coconut and berries.